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Michael Weldon’s Blueberry and custard crumble with macadamia

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We are licking our lips at this crumble recipe. With crunchy macadamias and a soft custard, this dessert will be a hit.

  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes
Michael Weldon’s Blueberry and custard crumble with macadamia


  • 1/4 cup (35g) custard powder
  • 2 tbs brown sugar
  • 2 cups (500ml) milk
  • 500g Eureka blueberries
  • Vanilla ice cream, to serve

Crumble topping

  • 1 1/3 cups (200g) plain flour
  • 1/2 cup (110g) brown sugar
  • 1 1/2 tsp ground cinnamon
  • 150g butter, chopped
  • 1/2 cup (50g) rolled oats
  • 1/4 cup (30g) macadamias, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Combine the custard powder and sugar in a medium saucepan. Gradually stir in the milk. Place over medium heat and cook, stirring, for 7-9 mins or until the custard boils and thickens.
  2. Step 2

    Pour the hot custard into a 6-cup (1.5L) ovenproof baking dish. Sprinkle evenly with the blueberries.
  3. Step 3

    To make the crumble topping, combine the flour, sugar and cinnamon in a large bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Add oats and macadamia and toss to combine. Sprinkle the crumble mixture evenly over blueberries in the dish.
  4. Step 4

    Bake for 30 mins or until the crumble is golden brown and custard mixture is bubbling. Serve with ice cream.

    Swap me: To make a nut-free crumble, increase the rolled oats to 3/4 cup (80g).